Carrot Cake! / Morotskaka!

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Carrot Cake is such a classic, and hard to go wrong with. This one is decorated with small mini carrots – made out of fresh carrots. Easy & cute! I found the recipe here and it’s slightly modified. Hope you enjoy it!

Recipe / Recept

3 eggs / 3 ägg

1 & 1/4 cups of sugar / 3 dl socker

1 & 1/4 cups of flour / 3 dl mjöl

3 tsp of baking powder / 3 tsk bakpulver

2.5 tsp of cinnamon / 2.5 tsk kanel

2 tsp of cardamom / 2 tsk kardemumma 

1.5 tsp of ginger / 1.5 tsk ingefära

a pinch of salt / 1 nypa salt

2 cups of freshly grated carrots / 4.5 dl rårivna morötter

0.8 cups of oil / 2 dl matolja

frosting / frosting 

2 oz of butter / 60 g smör

7 oz of cream cheese / 200g philadelphiaost 

2 cups of icing sugar / 4.5 dl florsocker 

zest from 1 lime / skal från en lime 

zest from 1/2 lemon / skal från en halv citron. 

1. Preheat the oven to 300 F. / Sätt ugnen på 150 grader.

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2. Mix eggs and sugar until fluffy and light light yellow. / Vispa ägg och socker fluffigt och ljusgult.

3. Add all the dry ingredients. / Tillsätt alla torra ingredienser.

4. Add the carrots. / Lägg i morötterna.

5. Add the oil. / Lägg i oljan.

6. Bake in the oven for about 50-60 min. / Grädda i ca 50-60 min.

7. Let cool. / Låt svalna.

8. Mix all the ingredients for the frosting. / Vispa ihop alla ingredienser till frostingen.

9. Spread the frosting on top of the cake. / Bred på frostingen på toppen av kakan.

10. Cut small pieces of carrots for decoration. / Skär små bitar av en morot till dekoration.

11. Slice the lime thinly and put together as a flower. / Skär limen i tunna skivor och montera en blomma.

12. Done! / Klart!

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Ina’s Peach & Cardamom Crumble Cake / Inas Persiko & Kardemumma SmulKaka

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I’m not the biggest fan of pie, although, I’m very fond of the pie crumble dough. It’s amazingly delicious. A while back, I had a slight obsession with the TV show “cake boss” (guilty pleasure…) and in one episode the bake crumb-cake. It looked amazing, since it was like a soft cake but with pie crumbles. I’ve been wanting to try for a while, but haven’t come around to do it. The other day we had some beautiful peaches at home, and I decided to try to make an Ina Crumb Cake, a little different, but delicious. The bottom layer was moist and juicy, the peaces added sweetness and the crumbs were crispy and added texture. A hit that I’ll definitely make again!

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Recipe / Recept

Cake / Kaka

2 eggs / 2 ägg

0.8 cups of sugar / 2 dl socker

0.8 cups of flour / 2 dl mjöl

a little more than 3 ounces of butter / lite mer än 90 g smör

1 tsp of lemon zest / 1 tsk citronskal

0.5 tsp of vanilla extract / 0.5 tsk vaniljsocker 

Peaches / persikor

Crumbs / Smuldeg

3.5 ounces of butter / 100 g smör

0.4 cups of oats / 1 dl havregryn

2 tbsp of sugar / 2 msk socker

1 tsp of cardamom / 1 tsk kardemumma

0.2 cups of flour / 1 dl mjöl 

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Butter a springform. / Smöra och bröa en spring form.

3. Mix all the ingredients for the cake. / Blanda alla ingredienser till kakan.

4. In a food processor, mix together the crumbs. / I en mixer, mixa ihop smuldegen.

5. Put the cake batter in the bottom. / Häll i smeten i formen.

6. Cut the peaches in slices. / Skiva persikorna.

7. Add the peaches on top of the batter. / Lägg persikorna på toppen av smeten.

8. Distribute the crumbs. / Fördela smuldegen.

9. Bake in the oven for about 25 min, or until a little golden on top. / Grädda i ca 25 min, eller tills den blivit lite gyllene på toppen.

10. Let cool, serve with whipped cream. / Låt svalna, servera med vispad grädde.

11. Done! / Klart!

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A Wonderpot / En “Under-Kastrull”

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Pasta comes in many different shapes – yet, I sometimes find it redundant. In the US, tomato sauce just goes by as “red sauce” and it makes me kind of sad. Red sauce and tomato sauce shouldn’t be the same thing, even though it is. The website www.budgetbytes.com is a great resource for any dinner, although it comes more handy for students on a student budget. Pasta rouge is sometimes delicious, but this wonderpot will surprise you! The wonder of the wonderpot simply lies in the fact that you only need one pot to cook the whole meal, even though it’s both pasta and a sauce. Convenient, since it requires less dishes… However, the result isn’t simple or boring at all. It’s
D e l i c i o u s and won’t disappoint you. It’s creamy without cream and flavorful as never before! Try it out and be amazed!

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Recipe / Recept 

12 oz of Bavette / 500 g bavette 

3 cloves of garlic / 3 vitlöksklyftor

fresh basil / färsk basilika 

tomatoes / tomater 

1 yellow onion / 1 gul lök

4 cups of water / 1 liter vatten

1 stock cube / 1 buljongtärning

Parmesan cheese / Parmesanost

1. Cut the tomatoes, peel and slice the onion and garlic. / Skär tomaterna i bitar, skala och skiva löken och vitlöken.

2. Break the pasta in two. / Bryt pastan i två.

3. Add all ingredients, except the cheese,  into a pot. / Lägg alla ingredienser, utom osten, i en gryta.

4. Bring to boil, no lid. Make sure everything is covered in water. / Koka upp, utan lock, se till så att allt är täckt av vatten.

5. Cook until the pasta is done. / Koka tills pastan är klar.

6. Grate some cheese and stir in. / Riv ost och rör i.

7. Done! / Klart!

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Summery Raspberry Swiss Roll / Somrig Hallon Rulltårta

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Easy, fast, delicious and summery.

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Lätt, snabbt, gott och somrigt.

Recipe / Recept 

3 eggs / 3 ägg

0.6 cups of sugar /1.5 dl socker

0.8 cups of flour / 2 dl mjöl

1 tsp baking powder / 1 tsk bakpulver 

1 tbsp of milk / 1 msk mjölk

1.2 cups of cream / 3 dl grädde

raspberries / hallon

a little sugar / lite socker

1. Heat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mix sugar and eggs until super light yellow and fluffy. / Vispa ägg och socker tills det är ljusgult och fluffigt.

3. Carefully add in flour and baking powder. Add the milk. / Tillsätt mjöl och bakpulver försiktigt. Tillsätt mjölken.

4. On a baking sheet, on a non stick paper, spread the batter out evenly. / På en plåt med bakplåtspapper, bred ut smeten jämt i en rektangel.

5. Bake for about 5 min, until a little golden. / Grädda i ca 5 min, tills lite gyllene.

6. Sprinkle over sugar when it’s still hot. / Strö på socker när den fortfarande är varm.

7. Add another non stick paper on top. / Lägg på ett till bakplåtspapper på toppen.

8. Flip the cake. / Vänd på kakan.

9. Carefully remove the non stick paper from the top. If it’s stuck, brush on some water and try again. / Dra försiktigt av pappret från toppen. Om det inte lossnar, pensla försiktigt på lite vatten och försök igen.

10. Let cool. / Låt svalna.

11. Whisk the cream. / Vispa grädden.

12. Mash in the raspberries. / Blanda i hallon.

13. Spread on the cake. / Bred på botten.

14. Carefully roll together, use the non stick paper as your help. / Rulla försiktigt ihop, använd bakplåtspapper som hjälp.

15. Cut in slices. / Skär i skivor.

16. Done! / Klart!

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Lemon Chicken – Citronkyckling

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Recipe / Recept

4 Chicken breasts, no bone / 4 Kycklingfiléer

Lemon zest from 1 lemon / Citronskal från 1 citron

Lemon juice from 1 lemon / Citronsaft från 1 citron

4 tbsp of olive oil / 4 msk olivolja

1.5 tbsp of sugar / 1.5 msk socker

salt / salt

1. Preheat the oven to 340 F. / Sätt ugnen på 170 grader.

2. Grate the zest from the lemon, make sure it´s washed. / Riv skalet från citronen, se till att den är tvättad.

3. Put the chicken in a plastic bag. / lägg kycklingen i en plastpåse.

4. Add all the other ingredients. / Blanda i alla andra ingredienser.

5. Let marinate for at least 20 min. / Marinera i minst 20 min.

6. Brown the chicken breasts on high heat. / Bryn kycklingen på hög värme.

7. Bake in the oven until cooked through. / Tillaga i ugnen tills kycklingen är klar.

8. Done! / Klart!

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Pasta Pesto with Scallops – Pesto Pasta med Pilgrimsmusslor

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There’s no summer in Sweden yet, it’s July 2nd and the rain is still poring down. Although, they are promising better weather and especially more summery weather during the weekend. The only good thing about the weather being more like a rainy october day is that there’s lots of time for cooking. This dish is perfect when having guests over, since it’s both hearty, delicious and easy. You can prepare the pesto in advance, and the meal will be done in the same amount of time as the pasta is cooking.

But, let’s talk about scallops for a while. Scallops are sooo delicious, but it’s important to not over cook them. A food like scallops is nothing you eat everyday, and therefore it’s worth being a little more attentive in order to cook them in the right way. Well, the “right” way will probably vary from person to person. My way of cooking them is by seasoning with salt and pepper and then quickly turn them in a pan on high heat with butter in. Only about 1 minute on each side, and then let them rest. Mmm….

Recipe / Recept

12 ounzes of pasta / 500 g pasta

Pesto / Pest0

Avocado / Avokado

Tomatoes / Tomater

Pine nuts / Pinjenötter

Parmesan cheese / Parmesan ost

Scallops / Pilgrimsmusslor

1. Start by making the pesto. / Börja med att göra peston.

2. Cook the pasta. / Koka pastan.

3. Meanwhile, slice the avocado and tomatoes. / Undertiden, skiva avokado och tomater.

4. Sear the scallops; season and put the stove on high heat. Melt butter in a pan and cook about 1 min on each side. / Stek pilgrimsmusslorna; sätt spisen på hög värme och låt smöret smälta. Krydda pilgrimsmusslorna och stek ca 1 min på varje sida.

5. Mix the pasta with the pesto. / Blanda pastan med peston.

6. Top of with tomatoes, avocado, scallops, pine nuts, avocado and parmesan. / Toppa med tomater, avokado, pilgrimsmusslor, pinjenötter och parmesan.

7. Done! / Klart!

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